CN113303412A - Prunus humilis bunge and prunus humilis bunge fruit juice beverage and preparation method thereof - Google Patents
Prunus humilis bunge and prunus humilis bunge fruit juice beverage and preparation method thereof Download PDFInfo
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 235000008104 Prunus humilis Nutrition 0.000 title claims abstract description 21
- 241000057271 Prunus humilis Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 68
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 62
- 239000011575 calcium Substances 0.000 claims abstract description 62
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 62
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000005706 Prunus prostrata Nutrition 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 74
- 239000000243 solution Substances 0.000 claims description 43
- 238000003756 stirring Methods 0.000 claims description 35
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 239000003381 stabilizer Substances 0.000 claims description 27
- 239000001509 sodium citrate Substances 0.000 claims description 20
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 20
- 238000010008 shearing Methods 0.000 claims description 19
- 239000004376 Sucralose Substances 0.000 claims description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 15
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 15
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 15
- 239000008367 deionised water Substances 0.000 claims description 15
- 229910021641 deionized water Inorganic materials 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 235000020424 roselle juice Nutrition 0.000 claims description 15
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 15
- 239000004320 sodium erythorbate Substances 0.000 claims description 15
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 15
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 15
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 15
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 15
- 235000019408 sucralose Nutrition 0.000 claims description 15
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000010790 dilution Methods 0.000 claims description 11
- 239000012895 dilution Substances 0.000 claims description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 238000007865 diluting Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 6
- 239000000443 aerosol Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 238000012544 monitoring process Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000012905 visible particle Substances 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims 3
- 239000002994 raw material Substances 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 241000612118 Samolus valerandi Species 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 5
- 239000013589 supplement Substances 0.000 abstract description 5
- 230000001502 supplementing effect Effects 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 241000219095 Vitis Species 0.000 description 12
- 229940069978 calcium supplement Drugs 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000015872 dietary supplement Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a cerasus humilis bunge calcium fruit juice beverage, which comprises a formula and a preparation method of the beverage, and specifically comprises the steps of cleaning, enzymolysis, filtering and homogenizing. The invention utilizes the calcium fruits as the raw material for supplementing the main calcium element, has low price and cost, can effectively improve the supplement of nutrient elements contained in one food by a plurality of vitamins in the fruits, simultaneously adopts the natural fruits as the raw material, and ensures that the taste of the fruit juice is better smooth and fine by matching with a plurality of procedures.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a cerasus humilis bunge fruit juice beverage and a preparation method thereof.
Background
The novel high-quality variety of the unique fruits in China is discovered and selected from wild plants of the cerasus humilis, namely the original cerasus humilis, and the fruits of the novel high-quality variety have triple calcium supplement effects;
in the dietary calcium supplement, the calcium supplement is carried out by fish, milk and other products, but the fish and the milk have high heat, the taste and the mouthfeel are not suitable for the public, the cost is high, and more nutrient substances required by the body cannot be obtained.
Disclosure of Invention
The invention provides a cerasus humilis bunge calcium fruit juice beverage and a preparation method thereof, which aim to solve the problems that the prior art provides fish, milk and other products for calcium supplement, but the fish and the milk have high heat, are not suitable for the public in taste and high in cost, and can not obtain more nutrients required by the body.
The invention provides a cerasus humilis calcium fruit juice beverage, which comprises the following components in parts by weight: 320 portions of calcium fruit 280-containing materials, 65-80 portions of high fructose corn syrup, 20-30 portions of white granulated sugar, 2-5 portions of roselle juice, 1-3 portions of 905-1 stabilizer, 30-45 portions of pectinase, 0.015-0.055 portion of sucralose, 0.2-1.0 portion of sodium citrate, 0.1-0.4 portion of sodium hexametaphosphate, 0.1-0.6 portion of sodium erythorbate and 3-7 portions of NaOH solution.
Preferably, the optimal parts ratio of the formula is as follows: 300 parts of calcium fruit juice, 75 parts of high fructose corn syrup, 25 parts of white granulated sugar, 3 parts of roselle juice, 1.5 parts of 905-1 stabilizer, 0.035 part of sucralose, 0.5 part of sodium citrate, 0.3 part of sodium hexametaphosphate and 0.2 part of sodium erythorbate.
The invention also provides a preparation method of the cerasus humilis bunge fruit juice beverage, which comprises the following steps:
m1, carrying out primary pulp extraction on the calcium fruits qualified by inspection, wherein the primary pulp extraction specifically comprises the following steps:
s1, selecting qualified calcium fruits, removing impurities and mildewing fruits so as to avoid bringing harmful substances into the products, cleaning the calcium fruits twice with clear water, cleaning the calcium fruits once with deionized water, draining the water, extracting for the first time, adding all the calcium fruits into 8 times of deionized water, soaking for 50-70 minutes, and boiling and extracting for 55-75 minutes;
s2, after the step S1 is completed, filtering the mixed solution, crushing filter residues, adding 6 times of deionized water, adding a proper amount of NaOH solution, and uniformly stirring, wherein the pH value is adjusted to 8;
s3, weighing pectinase, adding 200ml of warm water, stirring into paste, adding the paste into the paste calcium fruit liquid formed in the step S2, uniformly stirring, heating the paste calcium fruit liquid to 41-43 ℃, keeping the temperature for 2-4 hours, stirring once every 30 minutes, and monitoring the pH and the temperature once every half an hour;
s4, second extraction: after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth, and combining the filtrates for later use;
m2, after the M1 step is completed, a dissolving and saccharifying auxiliary process is carried out, and the dissolving and saccharifying auxiliary process specifically comprises the following steps:
f1 and M1 are added into the combined filtrate which is prepared after the steps are finished, 905-1 stabilizer and white granulated sugar are added into the combined filtrate, mixed and then scattered into a proper amount of hot water with the temperature of 85-90 ℃, and subjected to heat preservation and high-speed shearing for 15 minutes until no visible particles exist, and a sweetening agent is added;
f2, diluting the grape pulp by using water, adding the diluted grape pulp into the stabilizer solution, continuously shearing for 5 minutes, and pumping the grape pulp into a blending tank;
f3, adding water into the sodium citrate for dilution, then separately storing, adding the roselle juice, the sucralose, the sodium hexametaphosphate and the sodium erythorbate D, adding water for dilution, adding the diluted sodium citrate solution while stirring, and adding the mixed solution into a blending tank after the step F2 is completed;
f4, after the step F3 is finished, the solution is subjected to constant volume, the solution is continuously stirred for 10 minutes, and after the stirring is finished, the solution is homogenized once at the temperature of 60-65 ℃ and under the environment of 20-25 Mp;
m3, washing bottles, disinfecting, filling and sealing in a sealed sterile environment;
m4, pasteurization: spraying and sterilizing at 85-95 deg.C for 30 min, cooling to normal temperature, oven drying, spraying code, labeling, packaging, and inspecting.
Preferably, the stabilizer must be diluted with hot water at a temperature of 40-50 ℃ when dissolved.
Preferably, the cutter is completely immersed in water to prevent aerosol formation by shearing in air, which can result in a difficult to break foam layer on the beverage surface.
Preferably, the process water should be treated demineralized or purified water.
Compared with the prior art, the invention has the beneficial effects that: the invention utilizes the calcium fruits as the raw material for supplementing the main calcium element, has low price and cost, can effectively improve the supplement of nutrient elements contained in one food by a plurality of vitamins in the fruits, simultaneously adopts the natural fruits as the raw material, and ensures that the taste of the fruit juice is better smooth and fine by matching with a plurality of procedures.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
The invention provides a cerasus humilis calcium fruit juice beverage, which comprises the following components in parts by weight: 280 parts of calcium fruit, 65 parts of high fructose corn syrup, 20 parts of white granulated sugar, 2 parts of roselle juice, 1 part of 905-1 stabilizer, 30 parts of pectinase, 0.015 part of sucralose, 0.2 part of sodium citrate, 0.1 part of sodium hexametaphosphate, 0.1 part of sodium erythorbate and 3 parts of NaOH solution.
The optimal weight ratio of the formula is as follows: 300 parts of calcium fruit juice, 75 parts of high fructose corn syrup, 25 parts of white granulated sugar, 3 parts of roselle juice, 1.5 parts of 905-1 stabilizer, 0.035 part of sucralose, 0.5 part of sodium citrate, 0.3 part of sodium hexametaphosphate and 0.2 part of sodium erythorbate, the calcium fruit is prepared into the nutritional supplement in the form of fruit juice, the taste is better compared with other calcium supplement foods, and the preparation cost is lower.
The invention also provides a preparation method of the cerasus humilis bunge fruit juice beverage, which comprises the following steps:
m1, carrying out primary pulp extraction on the calcium fruits qualified by inspection, wherein the primary pulp extraction specifically comprises the following steps:
s1, selecting qualified calcium fruits, removing impurities and mildewing fruits so as to avoid bringing harmful substances into the products, cleaning the calcium fruits twice with clear water, cleaning the calcium fruits once with deionized water, draining the water, extracting for the first time, taking all the calcium fruits, adding the calcium fruits into 8 times of deionized water, soaking for 50 minutes, and boiling and extracting for 55 minutes, wherein the production water is softened water or purified water after treatment;
s2, after the step S1 is completed, filtering the mixed solution, crushing filter residues, adding 6 times of deionized water, adding a proper amount of NaOH solution, and uniformly stirring, wherein the pH value is adjusted to 8;
s3, weighing pectinase, adding 200ml of warm water, stirring into paste, adding the paste into the paste calcium fruit liquid formed in the step S2, uniformly stirring, heating the paste calcium fruit liquid to 41 ℃, keeping the temperature for 2 hours, stirring once every 30 minutes, and monitoring the pH and the temperature once every half an hour;
s4, second extraction: after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth, and combining the filtrates for later use;
m2, after the M1 step is completed, a dissolving and saccharifying auxiliary process is carried out, and the dissolving and saccharifying auxiliary process specifically comprises the following steps:
f1 and M1, adding 905-1 stabilizer and white granulated sugar into the combined filtrate, mixing, scattering into a proper amount of hot water at 85 ℃, preserving heat, shearing at high speed for 15 minutes until no particles are visible to naked eyes, adding a sweetener, completely immersing a shearing machine into the water, and preventing the shearing in the air from forming aerosol so as to generate a foam layer which is difficult to dissolve on the surface of the beverage;
f2, diluting the grape pulp by using water, adding the diluted grape pulp into a stabilizer solution, diluting the stabilizer solution by using hot water at the temperature of 40 ℃, continuously shearing for 5 minutes, and pumping the diluted stabilizer solution into a blending tank;
f3, adding water into the sodium citrate for dilution, then separately storing, adding the roselle juice, the sucralose, the sodium hexametaphosphate and the sodium erythorbate D, adding water for dilution, adding the diluted sodium citrate solution while stirring, and adding the mixed solution into a blending tank after the step F2 is completed;
f4, after the step F3 is completed, the solution is subjected to constant volume, the solution is continuously stirred for 10 minutes, and after the stirring is finished, the solution is homogenized once at the temperature of 60 ℃ and under the environment of 20 Mp; homogenization can further remove impurities from the solution and remove fine suspended matters.
M3, washing bottles, disinfecting, filling and sealing in a sealed sterile environment;
m4, pasteurization: spraying and sterilizing at 85 ℃ for 30 minutes, cooling to normal temperature, drying the bottle, spraying a code, labeling, boxing, detecting and warehousing.
The invention utilizes the calcium fruits as the raw material for supplementing the main calcium element, has low price and cost, can effectively improve the supplement of nutrient elements contained in one food by a plurality of vitamins in the fruits, simultaneously adopts the natural fruits as the raw material, and ensures that the taste of the fruit juice is better smooth and fine by matching with a plurality of procedures.
Example 2
The invention provides a cerasus humilis calcium fruit juice beverage, which comprises the following components in parts by weight: 300 parts of calcium fruit, 70 parts of high fructose corn syrup, 25 parts of white granulated sugar, 3 parts of roselle juice, 2 parts of 905-1 stabilizer, 38 parts of pectinase, 0.035 part of sucralose, 0.7 part of sodium citrate, 0.3 part of sodium hexametaphosphate, 0.4 part of sodium erythorbate and 5 parts of NaOH solution.
The optimal weight ratio of the formula is as follows: 300 parts of calcium fruit juice, 75 parts of high fructose corn syrup, 25 parts of white granulated sugar, 3 parts of roselle juice, 1.5 parts of 905-1 stabilizer, 0.035 part of sucralose, 0.5 part of sodium citrate, 0.3 part of sodium hexametaphosphate and 0.2 part of sodium erythorbate, the calcium fruit is prepared into the nutritional supplement in the form of fruit juice, the taste is better compared with other calcium supplement foods, and the preparation cost is lower.
The invention also provides a preparation method of the cerasus humilis bunge fruit juice beverage, which comprises the following steps:
m1, carrying out primary pulp extraction on the calcium fruits qualified by inspection, wherein the primary pulp extraction specifically comprises the following steps:
s1, selecting qualified calcium fruits, removing impurities and mildewing fruits so as to avoid bringing harmful substances into the products, cleaning the calcium fruits twice with clear water, cleaning the calcium fruits once with deionized water, draining the water, extracting for the first time, taking all the calcium fruits, adding the calcium fruits into 8 times of deionized water, soaking for 60 minutes, and boiling and extracting for 65 minutes, wherein the production water is softened water or purified water after treatment;
s2, after the step S1 is completed, filtering the mixed solution, crushing filter residues, adding 6 times of deionized water, adding a proper amount of NaOH solution, and uniformly stirring, wherein the pH value is adjusted to 8;
s3, weighing pectinase, adding 200ml of warm water, stirring into paste, adding the paste into the paste calcium fruit liquid formed in the step S2, uniformly stirring, heating the paste calcium fruit liquid to 42 ℃, keeping the temperature for 3 hours, stirring once every 30 minutes, and monitoring the pH and the temperature once every half an hour;
s4, second extraction: after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth, and combining the filtrates for later use;
m2, after the M1 step is completed, a dissolving and saccharifying auxiliary process is carried out, and the dissolving and saccharifying auxiliary process specifically comprises the following steps:
f1 and M1, adding 905-1 stabilizer and white granulated sugar into the combined filtrate, mixing, scattering into a proper amount of hot water at 88 ℃, preserving heat, shearing at high speed for 15 minutes until no particles are visible to naked eyes, adding a sweetener, completely immersing a shearing machine into the water, and preventing the shearing in the air from forming aerosol so as to generate a foam layer which is difficult to dissolve on the surface of the beverage;
f2, diluting the grape pulp by using water, adding the diluted grape pulp into a stabilizer solution, diluting the grape pulp by using hot water at the temperature of 40-50 ℃ when the stabilizer is dissolved, continuously shearing the grape pulp for 5 minutes, and pumping the grape pulp into a blending tank;
f3, adding water into the sodium citrate for dilution, then separately storing, adding the roselle juice, the sucralose, the sodium hexametaphosphate and the sodium erythorbate D, adding water for dilution, adding the diluted sodium citrate solution while stirring, and adding the mixed solution into a blending tank after the step F2 is completed;
f4, after the step F3 is completed, the solution is subjected to constant volume, the solution is continuously stirred for 10 minutes, and after the stirring is finished, the solution is homogenized once at 63 ℃ and under the environment of 22 Mp; homogenization can further remove impurities from the solution and remove fine suspended matters.
M3, washing bottles, disinfecting, filling and sealing in a sealed sterile environment;
m4, pasteurization: spraying and sterilizing at 90 ℃ for 30 minutes, cooling to normal temperature, drying the bottle, spraying a code, labeling, boxing, detecting and warehousing.
The invention utilizes the calcium fruits as the raw material for supplementing the main calcium element, has low price and cost, can effectively improve the supplement of nutrient elements contained in one food by a plurality of vitamins in the fruits, simultaneously adopts the natural fruits as the raw material, and ensures that the taste of the fruit juice is better smooth and fine by matching with a plurality of procedures.
Example 3
The invention provides a cerasus humilis calcium fruit juice beverage, which comprises the following components in parts by weight: 320 parts of calcium fruit, 80 parts of high fructose corn syrup, 30 parts of white granulated sugar, 5 parts of roselle juice, 3 parts of 905-1 stabilizer, 45 parts of pectinase, 0.055 part of sucralose, 1.0 part of sodium citrate, 0.4 part of sodium hexametaphosphate, 0.6 part of sodium erythorbate and 7 parts of NaOH solution.
The optimal weight ratio of the formula is as follows: 300 parts of calcium fruit juice, 75 parts of high fructose corn syrup, 25 parts of white granulated sugar, 3 parts of roselle juice, 1.5 parts of 905-1 stabilizer, 0.035 part of sucralose, 0.5 part of sodium citrate, 0.3 part of sodium hexametaphosphate and 0.2 part of sodium erythorbate, the calcium fruit is prepared into the nutritional supplement in the form of fruit juice, the taste is better compared with other calcium supplement foods, and the preparation cost is lower.
The invention also provides a preparation method of the cerasus humilis bunge fruit juice beverage, which comprises the following steps:
m1, carrying out primary pulp extraction on the calcium fruits qualified by inspection, wherein the primary pulp extraction specifically comprises the following steps:
s1, selecting qualified calcium fruits, removing impurities and mildewing fruits so as to avoid bringing harmful substances into the products, cleaning the calcium fruits twice with clear water, cleaning the calcium fruits once with deionized water, draining the water, extracting for the first time, taking all the calcium fruits, adding the calcium fruits into 8 times of deionized water, soaking for 70 minutes, and boiling and extracting for 75 minutes, wherein the production water is softened water or purified water after treatment;
s2, after the step S1 is completed, filtering the mixed solution, crushing filter residues, adding 6 times of deionized water, adding a proper amount of NaOH solution, and uniformly stirring, wherein the pH value is adjusted to 8;
s3, weighing pectinase, adding 200ml of warm water, stirring into paste, adding the paste into the paste calcium fruit liquid formed in the step S2, uniformly stirring, heating the paste calcium fruit liquid to 43 ℃, keeping the temperature for 4 hours, stirring once every 30 minutes, and monitoring the pH and the temperature once every half an hour;
s4, second extraction: after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth, and combining the filtrates for later use;
m2, after the M1 step is completed, a dissolving and saccharifying auxiliary process is carried out, and the dissolving and saccharifying auxiliary process specifically comprises the following steps:
f1 and M1, adding 905-1 stabilizer and white granulated sugar into the combined filtrate, mixing, scattering into a proper amount of hot water at 90 ℃, preserving heat, shearing at high speed for 15 minutes until no particles are visible to naked eyes, adding a sweetener, completely immersing a shearing machine into the water, and preventing the shearing in the air from forming aerosol so as to generate a foam layer which is difficult to dissolve on the surface of the beverage;
f2, diluting the grape pulp by using water, adding the diluted grape pulp into a stabilizer solution, diluting the stabilizer solution by using hot water at the temperature of 50 ℃, continuously shearing for 5 minutes, and pumping the diluted stabilizer solution into a blending tank;
f3, adding water into the sodium citrate for dilution, then separately storing, adding the roselle juice, the sucralose, the sodium hexametaphosphate and the sodium erythorbate D, adding water for dilution, adding the diluted sodium citrate solution while stirring, and adding the mixed solution into a blending tank after the step F2 is completed;
f4, after the step F3 is completed, the solution is subjected to constant volume, the solution is continuously stirred for 10 minutes, and after the stirring is finished, the solution is homogenized once at the temperature of 65 ℃ and under the environment of 25 Mp; homogenization can further remove impurities from the solution and remove fine suspended matters.
M3, washing bottles, disinfecting, filling and sealing in a sealed sterile environment;
m4, pasteurization: spraying and sterilizing at the temperature of 95 ℃ for 30 minutes, cooling to normal temperature, drying the bottle, spraying a code, labeling, boxing, detecting and warehousing.
The invention utilizes the calcium fruits as the raw material for supplementing the main calcium element, has low price and cost, can effectively improve the supplement of nutrient elements contained in one food by a plurality of vitamins in the fruits, simultaneously adopts the natural fruits as the raw material, and ensures that the taste of the fruit juice is better smooth and fine by matching with a plurality of procedures.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The cerasus humilis fruit juice beverage is characterized in that the formula comprises the following components in parts by weight: 320 portions of calcium fruit 280-containing materials, 65-80 portions of high fructose corn syrup, 20-30 portions of white granulated sugar, 2-5 portions of roselle juice, 1-3 portions of 905-1 stabilizer, 30-45 portions of pectinase, 0.015-0.055 portion of sucralose, 0.2-1.0 portion of sodium citrate, 0.1-0.4 portion of sodium hexametaphosphate, 0.1-0.6 portion of sodium erythorbate and 3-7 portions of NaOH solution.
2. The cerasus humilis fruit juice beverage as claimed in claim 1, wherein the optimal weight ratio of the formula is as follows: 300 parts of calcium fruit juice, 75 parts of high fructose corn syrup, 25 parts of white granulated sugar, 3 parts of roselle juice, 1.5 parts of 905-1 stabilizer, 0.035 part of sucralose, 0.5 part of sodium citrate, 0.3 part of sodium hexametaphosphate and 0.2 part of sodium erythorbate.
3. A method for preparing the prunus humilis fruit juice beverage according to claims 1-2, which comprises the following steps:
m1, carrying out primary pulp extraction on the calcium fruits qualified by inspection, wherein the primary pulp extraction specifically comprises the following steps:
s1, selecting qualified calcium fruits, removing impurities and mildewing fruits so as to avoid bringing harmful substances into the products, cleaning the calcium fruits twice with clear water, cleaning the calcium fruits once with deionized water, draining the water, extracting for the first time, adding all the calcium fruits into 8 times of deionized water, soaking for 50-70 minutes, and boiling and extracting for 55-75 minutes;
s2, after the step S1 is completed, filtering the mixed solution, crushing filter residues, adding 6 times of deionized water, adding a proper amount of NaOH solution, and uniformly stirring, wherein the pH value is adjusted to 8;
s3, weighing pectinase, adding 200ml of warm water, stirring into paste, adding the paste into the paste calcium fruit liquid formed in the step S2, uniformly stirring, heating the paste calcium fruit liquid to 41-43 ℃, keeping the temperature for 2-4 hours, stirring once every 30 minutes, and monitoring the pH and the temperature once every half an hour;
s4, second extraction: after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth, and combining the filtrates for later use;
m2, after the M1 step is completed, a dissolving and saccharifying auxiliary process is carried out, and the dissolving and saccharifying auxiliary process specifically comprises the following steps:
f1 and M1 are added into the combined filtrate which is prepared after the steps are finished, 905-1 stabilizer and white granulated sugar are added into the combined filtrate, mixed and then scattered into a proper amount of hot water with the temperature of 85-90 ℃, and subjected to heat preservation and high-speed shearing for 15 minutes until no visible particles exist, and a sweetening agent is added;
f2, diluting the grape pulp by using water, adding the diluted grape pulp into the stabilizer solution, continuously shearing for 5 minutes, and pumping the grape pulp into a blending tank;
f3, adding water into the sodium citrate for dilution, then separately storing, adding the roselle juice, the sucralose, the sodium hexametaphosphate and the sodium erythorbate D, adding water for dilution, adding the diluted sodium citrate solution while stirring, and adding the mixed solution into a blending tank after the step F2 is completed;
f4, after the step F3 is finished, the solution is subjected to constant volume, the solution is continuously stirred for 10 minutes, and after the stirring is finished, the solution is homogenized once at the temperature of 60-65 ℃ and under the environment of 20-25 Mp;
m3, washing bottles, disinfecting, filling and sealing in a sealed sterile environment;
m4, pasteurization: spraying and sterilizing at 85-95 deg.C for 30 min, cooling to normal temperature, oven drying, spraying code, labeling, packaging, and inspecting.
4. The method of claim 3, wherein the stabilizer must be dissolved in hot water at 40-50 deg.C for dilution.
5. The method of claim 3, wherein the shearing mechanism is completely immersed in water to prevent aerosol formation due to shearing in air, thereby creating a hard-to-break foam layer on the surface of the beverage.
6. The method for preparing the prunus humilis fruit juice beverage according to claim 3, wherein the process water is treated softened water or purified water.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935033A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Humilis juice and its processing method |
| CN104172327A (en) * | 2013-05-28 | 2014-12-03 | 吴耀永 | Chinese dwarf cherry (calcium fruit) juice beverage |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
| CN109170399A (en) * | 2018-09-27 | 2019-01-11 | 北京沛时特医食品科技有限公司 | A kind of Europe Lee beverage |
-
2021
- 2021-05-21 CN CN202110558427.3A patent/CN113303412A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935033A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Humilis juice and its processing method |
| CN104172327A (en) * | 2013-05-28 | 2014-12-03 | 吴耀永 | Chinese dwarf cherry (calcium fruit) juice beverage |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
| CN109170399A (en) * | 2018-09-27 | 2019-01-11 | 北京沛时特医食品科技有限公司 | A kind of Europe Lee beverage |
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